As I write this recipe for a summer grazing platter with 3 dips , the rain is hammering against the kitchen skylight as the Lincolnshire sunshine fails miserably in its duty to bring light and lustre to the world. Like many of us, I am dreaming of sunnier climes. Wishing and hoping that May brings us something a little more summery so that we can enjoy the glorious great outdoors. To be honest I’d gladly sit in the garage with the doors open, just to add that touch of Mediterranean al fresco dining to the proceedings! I’m sure this wonderful summer grazing platter with 3 dips will transport you there.
To make my dips I’m using my epic Smeg HBF02 Hand-Blender which is one of those clever little gadgets that it quite literally 5 machines in one. The chopper has a .5 litre capacity which is actually the perfect size for making humus and dips.
Pea and Pesto Hummus
- 1 x 400g tin of chickpeas – drained but keep the liquid from the can!
- 40g (small handful) of rocket – finely chopped)
- 1 clove of garlic
- 70g frozen peas (must be frozen)
- the zest and juice from 1 lemon
- 3 tablespoons tahini
- 3 tablespoons of chickpea liquid (aquafaba) from the can
- a pinch of salt
- a pinch of ground cumin
- a drizzle of olive oil
Place the rocket and chickpeas into a food processor and process for 1 minute until turned to a rough pulp. Add all the remaining ingredients and process until you have a creamier consistency. It will be slightly grainy but that’s ok. If it’s dry or you want to thin it out and make it creamier, add more tahini or more liquid from the tin, until you like the consistency.
Pour it into a bowl and drench with olive oil.
Bean and Courgette Minty Dip
- 2 tbsp olive oil
- 1 courgette , finely diced
- 2 garlic cloves , chopped
- 400g can cannellini bean , drained
- juice ½ lemon
- 170g pot 2% Greek yogurt
- 2 tbsp chopped mint
Gently heat a little olive oil in a frying pan. Fry the courgettes and garlic with seasoning until the courgettes are tender. Let the courgettes cool by half and then tip them into your food processor with the beans, lemon juice, yogurt and mint. Whizz until smooth.
Beetroot and Chilli Dip
- 1 teaspoon fresh thyme
- 4 ready-cooked beetroot (plain, not pickled)
- 1/2 fennel seeds
- 3 tablespoons Greek Yoghurt
- 1 tablespoon horseradish
- a generous drizzle of chilli oil
Place all the ingredients in a food processor and blitz. Check the seasoning and add a little salt and pepper and maybe a dash more chilli oil to taste.
Arrange your platter with a selection of crunchy salad vegetables, crackers and fruit for. summer selection of goodies.
For more salad ideas, check out these recipes on Dom in the Kitchen.
Eat and of course, enjoy!
